Macaroni and cheese. Makes you think of the pre-made stuff that you get in stores, right? That’s what I used to think of when I heard the term. Then I started making my own. This feta mozzarella macaroni melt is one of my favorites.
I love macaroni and cheese. I grew up on Macaroni and Tuna (which I’ll show everybody how to make later this month!) and I’ve been digging macaroni and cheese ever since.
There’s something so comforting about coming home to macaroni and cheese. I remembered that all too well when I got home on Wednesday. I stepped through the door and I had one of those lightbulb moments. I said to myself “Self, I should make macaroni and cheese tonight. I should use that fresh mozzarella. OH, and I should use that asiago/parmesan blend. AND I can use the feta that I have left over from yesterday!” I like cheese people. My bet is that meals in heaven consist of Henry Weinhard root beer, something cheese-based and extravagant desserts. But mostly the cheese thing.
So, for any of you who might not be aware, I am NOT afraid of fat in my meals. If you really want, you can swap ingredients and make this a low(er)-fat meal and it will probably still taste fine. BUT, for anyone terrified of fat, I have two instructions. One: Repent and go eat the most beautifully marbled medium-rare steak you can find and then gorge on full-fat cheese and whole milk. Two: Having realized that fat is roughly as delicious as unicorn meat, come back and make this dish.
The recipe is really easy. Simplify, simplify, simplify, right? The only things that requires a little bit of thinking are:
- How to season and prepare the chicken that goes into the dish
- Any additional seasoning that you choose to add before you bake
Personally, I seasoned the chicken with thyme, oregano, lemon rind and some salt and prepared it by throwing it into the crock pot (another heaven-sent invention). I added some red pepper flakes before I baked it. If I did it again, I’d probably replace those with some actual jalapeños. There are so many different ways that you could do it that it’s really just a matter of personal preference. Enjoy and come cook with me more often!
- 2 pounds chicken (prepared according to your preference)
- 1 package of penne noodles
- 1 pound mozzarella
- 1 cup feta
- 1 cup parmesan
- ½ cup asiago
- 2 cups whole milk
- 1 cup sliced grape tomatoes
- In a 9"x13" pan, pour milk
- Add penne noodles
- Add all cheeses except for parmesan and asiago
- Add chicken
- Add parmesan and asiago
- Add grape tomatoes
- Bake at 350 degrees for 50 minutes